Tüketicilerin tercihlerindeki değişikliklerle birlikte paketleme teknolojilerinde yenilikler ve gelişmeler meydana gelmiştir. Bu yeni gelişmelerin bir sonucu olarak sadece koruma fonksiyonuna sahip olan pasif paketleme tekniklerinin yerini gıda ürünlerinin muhafazasının yanında daha birçok fonksiyona sahip aktif ve akıllı paketleme teknolojileri almaya başlamıştır. Yenilikçi paketleme çeşitlerinden biri olan aktif paketlemenin kullanımı gıdaların raf ömrünü önemli oranlarda artırmaktadır. Ekmeklerin paketlemesinde de aktif paketleme uygulamaları kullanılmaya başlanmıştır. Bu çalışmada ekmekte kullanılan aktif paketleme uygulamaları özetlenmiştir.

This study focused on packaging and its influence on consumers’ choice of agricultural products in Enugu metropolis, Nigeria. In addition, it also aimed to ascertain the relationship between packaging of agricultural products and their perceived quality. The study population is made up of agro-product consumers in Enugu metropolis, Nigeria. A total of 165 questionnaires were administered to respondents. Data obtained through questionnaires were tabulated and analyzed using simple percentages while the chi-square was used to test the research hypotheses. The major findings of this study were that packaging has a direct relationship both to consumers’ choice of agricultural products and their perception of the quality of such products. Accordingly, the researchers conclude and recommend that improved packaging design for agricultural products is essential in attracting consumers and positively influencing their choice of purchase.

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.